Preparation and Application of Edible Film Based on Sodium Carboxymethylcellulose-Sodium Alginate Composite Soybean Oil Body

Abstract

In the study, edible films were successfully prepared by incorporating soybean oil body (SOB) into sodium alginate-sodium carboxymethyl cellulose (SA-CMC) matrix. The effects of different concentrations (0–4% w/w) of SOB on the physicochemical and antioxidant activities of films were systematically evaluated based on mechanical strength, barrier properties, thermal stability, and preservation effect. Findings revealed that the oxidation resistance, water vapor barrier, and thermal stability enhanced after the addition of SOB, while the water content, water solubility, and swelling rate decreased. When 3% SOB was added, the edible film performed the best in terms of mechanical properties and thermal stability; water vapor permeability was reduced by 21.89% compared to the control group, and the fresh life of pigeon meat was extended by 5–7 days. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses showed that the addition of SOB results in a more stable molecular structure network, which improved its physical properties. Overall, the findings indicated that SOB improved the quality of edible films as an environmentally friendly food packaging material and increased the feasibility of edible film application in the food industry.

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